Conger Eel Bouillabaisse

Method

• Peel and cut the tomatoes. Slice the onion and chop the leeks thinly.
• Prepare approximately 30 ml of heated oil in a stew pot and cook the tomatoes, leaks, and onions.
• When they start to colour, deglaze the pan with white wine. Put tomato puree and 500ml of water.
• Cut some of the fish filets and include them in the soup.
• Boil for 15-to-20 minutes, then blend. Make sure the bones are strained and the skin is taken off.
• Pour back the blended soup, place it in the pan, and add the diced potatoes.
• Place the saffron and the bay leaf. Cook for 10 minutes.
• Cut the remaining fillets into large pieces and add them to the pot. Leave to cook for an additional five minutes or so.
• Remove the soup from the stovetop and serve it immediately.
• Serving Suggestions: You can add grilled croutons to the soup just before serving!